Cioppino

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, cut into quarter-inch dice

• 4 garlic cloves, smashed and peeled

• 3 sprigs fresh thyme

• 1 teaspoon coarse salt

• 1/4 teaspoon freshly ground pepper

• 1/8 teaspoon crushed red pepper flakes

• 1 cup dry white wine

• 1 can (14 ounces) diced tomatoes with juice

• 2.5 cups water

• 14 mussels, debearded and scrubbed well

• 14 clams, scrubbed well

• 1 pound firm white fish fillet (such as halibut or cod) cut into 2-inch pieces

• Parsley for garnish

Method:

Heat oil in a large pot over medium-high heat. Add onion and garlic,

and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper

flakes, and cook for 1 minute. Add wine, and cook for 1 minute. Stir

in tomatoes, juices and water. Cover and simmer for 25 minutes. Add

seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard

unopened shells and thyme sprigs.) Garnish with parsley and serve

immediately. Serves four. (Source: Martha Stewart Living)